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ISO 3588:1977

Spices and condiments -- Determination of degree of fineness of grinding -- Hand sieving method (Reference method)
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ISO 3588:1977

Spices and condiments -- Determination of degree of fineness of grinding -- Hand sieving method (Reference method)

PUBLISH DATE 1977
ISO 3588:1977

Defines the procedure to be used to obtain the distribution of particles in a sample.

Details the apparatus, the procedure, and the presentation of results.

The properties of ground spices relevant to sieving are listed in an annex.

SDO ISO: International Organization for Standardization
Document Number ISO 3588
Publication Date Jan. 15, 1977
Language en - English
Page Count
Revision Level
Supercedes
Committee ISO TC 34/SC 7
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